Vegetable Masala Curry

Hearty and filling dish loaded with carrots, potatoes, cauliflower, bell paper, onion and flavored with Indian spices. Great to be served on a cold winter’s night.

Vegetable Masala Curry

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Serving Size: 4

Calories per serving: 164

Fat per serving: 4.1 g

Saturated fat per serving: 0.3 g

Carbs per serving: 30.8

Protein per serving: 3.7

Fiber per serving: 5.2 g

Sugar per serving: 7.8 g

Sodium per serving: 270 mg


  • 1 teaspoon fresh ginger, minced
  • 2 garlic cloves, peeled
  • 1 (435 g) can diced tomatoes
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 small yellow bell pepper, diced
  • 2 medium boiling potatoes, peeled, cubed
  • 2 medium carrots, sliced
  • 1 1/2 teaspoons garam masala
  • 1/4 teaspoon chili powder
  • 1 cup cauliflower floret (1 small head)
  • 1/2 cup light coconut milk


  1. Place the garlic and ginger in a bowl of your food processor and pulse until finely crushed. Add the canned tomatoes (with the juice), season with cayenne pepper and pulse for a couple of seconds until just combined. Set aside.
  2. Add the oil to a large pan and set over moderate heat. Add the chopped onion and bell pepper and cook for about 7-8 minutes, until tender.
  3. Add the carrots, potatoes, garam masala, ½ cup water and chili powder, give a stir and cook for 10 minutes over medium-low heat, covered. Make sure to stir occasionally to avoid sticking to the bottom.
  4. Next, add the cauliflower, tomato mixture, and bring to a simmer for 20 minutes uncovered. If the mixture is too thick, you may add a little water.
  5. Turn the heat off, add the coconut milk, adjust seasonings to taste, stir well and enjoy.



No Comments Yet

Leave a Reply

Your email address will not be published.